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These lovely, simple flatbreads are soft and tender enough to wrap and fold, so you can fill them with all sorts of tasty ingredients. You can serve them unfilled too, just as they come, to dip into a soup or scoop up a chilli, for example. I like to keep some in the freezer because they defrost very quickly, making them ideal for quick meals.
Tip the flour into a large mixing bowl and add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water, and turn the mixture round with your fingers.
Continue to add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl, folding the edges into the middle. Keep going until the mixture forms a rough dough.
TIP the dough onto a lightly floured surface and knead well for 5–10 minutes. Do not add too much flour to your work surface as this will make the dough too dry.
When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
Dust a work surface lightly with flour and tip your dough onto it. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth. Divide into 60g pieces.
You may find it easier to shape and cook your wraps in batches. Roll each piece into a ball. Using a rolling pin, roll out each ball to a circle, 20cm in diameter, rolling out from the middle up, then from the middle down, and turning the dough regularly to prevent it from sticking to the work surface.
Heat a 23–25cm frying pan over a high heat and add 1 tbsp vegetable oil. When it starts to smoke, place one of the dough rounds in the pan and fry for 2 minutes. Flip the bread over and cook the other side for 1 minute. Repeat to cook the rest of the dough rounds, adding a little more oil to the pan if you need to. When each one is cooked, place it ontop of the last. Stacking the wraps like this traps steam between them and helps to soften them as they cool.
Once cool, wrap the breads in cling film. Use within 24 hours, or freeze them interleaved with cling film or baking parchment to keep them separate, otherwise they will freeze into a solid mass.
This recipe is from Paul Hollywood's cookbook How to Bake.
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